serves
12-15
prep
25 minutes
cook
30 minutes
difficulty
Easy
serves
12-15
people
preparation
25
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
Biscuit base
- 10 g coffee beans, crushed
- 380 g shortbread biscuits
- 100 g unsalted butter, melted
Mocha baked cheesecake
- 375 g cream cheese block, at room temperature and cubed
- 45 g pure icing sugar, sieved
- 35 g unsalted butter
- 165 g good-quality milk chocolate
- 300 g sweetened condensed milk
- 30 ml espresso coffee
Chocolate mousse
- Vegetable oil spray, for greasing
- 300 ml thickened cream (A)
- 300 ml thickened cream (B)
- 1 tsp vanilla extract
- 400 g good-quality milk chocolate, chopped
Finishing
- 1 milk chocolate block
- 400 ml dollop cream
- Dutch processed cocoa powder, for dusting
Cooling time: 2½ hours. Chilling time: 6 hours or overnight.
Instructions
- For the biscuit base: Grease the base of a springform cake tin, 22 cm in diameter, and line with baking paper.
- Blitz the coffee beans until you achieve coarse grains. Add the shortbread biscuits and blitz until you achieve a coarse crumb.
- Combine the coffee and biscuit crumb with the melted butter, then press into the base of the prepared tin to create an even layer. Set aside in the refrigerator or freezer until completely set.
- For the cheesecake: Heat the oven to 180°C (160°C fan-forced).
- Beat the cream cheese together with the icing sugar until smooth.
- Meanwhile, place the butter, chocolate and condensed milk into a microwave-safe bowl and heat in 30 second increments, stirring in between, until completely melted and combined. Add the espresso coffee to the chocolate mixture and whisk to combine.
- Pour one third of the chocolate mixture over the cream cheese and mix. Once combined, add the remaining chocolate mixture and mix until completely incorporated.
- Pour the cheesecake mixture over the prepared and set biscuit base and bake in the pre-heated oven for 25 minutes.
- Allow to cool completely at room temperature, approximately 2 hours.
- For the mousse layer: Run a knife around the edge of the cooled cheesecake to release it from the tin, then carefully remove the ring. Grease the ring and line with baking paper, then carefully attach it back to the base.
- Semi-whip cream (A) until it has some body but still collapses, then set aside in the refrigerator until required.
- Place cream (B) and the vanilla into a saucepan and bring to the boil. Pour the hot liquid over the chocolate and whisk until the chocolate has completely melted and incorporated.
- Gently fold in the semi-whipped cream. Spread the mousse into an even layer over the baked cheesecake. Place into the refrigerator for a minimum of 6 hours, preferably overnight.
- To finish: Use a vegetable peeler to create chocolate curls from the block of milk chocolate. Prior to serving, top with dollop cream, chocolate curls and a dusting of cocoa powder.
Note
Store in the refrigerator for 3-5 days.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
